SPANISH CHICKPEA SOUP swimming in lots of rich tomato sauce along with mucus fighting onion. And it’s Vegan and Gluten-free!
This dish really packs a nutritional punch. Both chickpeas and spinach are good sources of calcium and iron, plus chickpeas are also rich in protein, topped with homemade yogurt to substitute sour cream. Tomatoes are rich in a powerful antioxidant, lycopene, as well as a whole army of other nutritional do-gooders, such as vitamin C, potassium, folate and vitamin K.
To top it all off, if you pair the stew up with brown rice, you’ll get plenty of heart-healthy minerals, antioxidants, lignans, and dietary fiber too. The last one should keep you full for longer and curb your desire to snack.
3 garlic cloves, finely chopped
1 medium red onion, finely chopped
3 tsp cumin (ground)
1½ tsp smoked paprika (ground)
¼-½ tsp cayenne pepper or hot chilli powder
½ tsp salt
2-3 tsp brown sugar
black pepper, to taste
2 lbs tomatoes, chopped
1 tbsp of tomato paste
1½ cups of cooked chickpeas
1) Heat up the oil in a large saucepan. Add chopped onion and fry on a low heat until almost translucent, stirring from time to time. Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma. Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily. Add tomato paste to the pan and stir it into the onion and garlic mixture. Transfer to your Vitaclay pot.
2) Add tomatoes and cooked chickpeas to your clay pot, salt and half of the sugar.
3) Set on Stew to cook for 30 minutes or an hour. Taste it and season with some black pepper and more sugar if needed. Stir in and let them warm through.
4) Now add in the spinach and place the lid on to let the spinach wilt and cook in the steam.
5) Serve over rice, top with homemade yogurt, sprinkled with toasted almonds and fresh parsley.
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